Tuesday, May 21, 2013


When I was in DC this winter, I stocked up on ravioli from Eastern Market. Last night we enjoyed the last frozen batch of Parmesan ravioli (small and delicious). I wanted to jazz up this slightly "blah" dish so I added some cherry tomatoes and made a quick wine & cream sauce. I like having a lighter homemade sauce than a heavy jarred cream sauce.
16 oz ravioli
2 tablespoons EVOO
2 green onions
1 cup dry white wine
1/2 to 3/4 cup heavy cream
1/4 parsley
pint of cherry tomatoes
S&P to taste
Prepare ravioli as directions note (on package, etc.). While the ravioli are cooking, heat about 2 tablespoons of EVOO over medium heat. Sauté 2 green onions (chopped white and green parts). Add 1 cup dry white wine and whisk until alcohol cooks off - roughly 5 minutes. Pour in about half cup of heavy cream, whisking quickly. Generously salt and pepper. Add cherry tomatoes - stirring constantly. Chop about 1/4 cup of parsley and add to the pan. Pour tomatoes and cream sauce over ravioli and serve with salad. 

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